Turkey Avocado Club Sandwich with Sriracha Mayo – How to Use Xmas Leftovers
This turkey avocado club sandwich with Sriracha mayonnaise is based on the classic double-decker club sandwich, a hotel room service staple which has traditionally included sliced turkey or chicken, bacon, lettuce, tomato, and mayonnaise between three slices of toast. We’ve added avocado and cheese, and given the mayonnaise some zing with the addition of Sriracha and cornichons.
Servings: 1 Sandwich
- 2 tbsp mayonnaise
- 2 tsp Sriracha sauce
- 5 cornichons small French-style gherkins
- 3 slices white bread
- 4-6 thick slices of roast turkey breast
- 2 Romaine lettuce leaves washed, dried and shredded
- 8 slices tomato sliced thick
- 4 slices of mature cheddar cheese
- 4 long strips of bacon
- ½ avocado mashed
- Sandwich toothpicks or cocktail swords
Fry or bake the bacon strips.
Make your Sriracha Mayonnaise by combining 2 finely diced cornichons, mayonnaise, and Sriracha sauce well. Refrigerate until ready to use.
Evenly toast your bread slices.
Spread a thick layer of Sriracha Mayonnaise on the bottom slice of toast.
Top the same slice of toast with half the turkey breast slices, shredded lettuce, tomato slices, cheese slices, and strip of bacon folded over (or chopped in half into two pieces for ease of eating).
Spread half the avocado mash on the underside of a piece of toast and pop that on top.
Spread the remainder of the Sriracha Mayonnaise on the top of that same piece of toast and repeat Steps 5 and 6.
Carefully add the third slice of toast to the top.
Using a large serrated edged bread knife, carefully slice the sandwich into four triangles.
Poke your cocktail swords or sandwich toothpicks into the centre of each triangle to hold everything in place.
Garnish the plate with homemade potato crisps or chips – we’ve used sweet potato chips – and a few whole cornichons.
Serving: 1g | Calories: 1071kcal | Carbohydrates: 57.3g | Protein: 44.1g | Fat: 76.1g | Saturated Fat: 24.1g | Cholesterol: 116mg | Sodium: 2049mg | Fiber: 14.3g | Sugar: 7.3g